Recently at Betty’s: Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel and Cookie Butter Cheesecake Brownie Cups

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Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel

Guys, guys! Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel. Has there ever been a string of words more enticing? Maybe, but maybe not. I’ve made this coffee cake several times since it’s conception. It’s so easy and so delicious. It’s a start-with-a-mix-end-with-amazing type of situation adapted from a coffee cake my mom is known for…except I added booze, cause I’m smart that way. It’s fragrant, it’s tender, it’s glazey, and streuseled, and it kills every of the time. Get the recipe HERE.

Cookie Butter Cheesecake Brownie Cups

In case we needed another vehicle for getting cookie butter into our faces, there are these Cookie Butter Cheesecake Brownie Cups. Again, we start with a mix and end with awesome and cheesecake and brownies and COOKIE BUTTER. That’s it. Get the recipe HERE.

Fennel, Orange, & Pomegranate Salad with Spicy Orange-Honey Vinaigrette

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Do you ever take on a kitchen project that is seemingly straightforward, maybe a little curve here and there, but nothing you can’t handle and BAM! It all crashes and burns and you’re standing there covered in sticky frosting and hot pink cake scraps and you need a nap and maybe a drink to get over it? No? Just me? Okay.

Well, recipe disasters like that happen to me a lot. All the time, actually. To get over them–if a nap and a drink can’t happen–and come to peace with my kitchen once again, I like to make something pretty and fresh and totally not scary. Enter the salad. I mean, it doesn’t take much for a salad to be a beauty–tossing some pretty garnishes on top always works and I find it’s the perfect canvas for adding color and texture and brightness, too. And, everyone knows that crisp and crunchy things help us chew the sting of failure away…right? Plus, I’m pretty sure pomegranate arils are the sprinkles of the salad world. They’re basically gems you can eat.

Fennel + Arugula + Oranges + Pomegranate + a little Red Onion + Spicy Honey-Orange Vinaigrette – FrostingAndPinkCakeScraps = YAY!

I’m really good at math, guys. I mean, that’s a super long word problem and I totally nailed it. We CAN reset our frosting covered emotions, throw in a little health for good measure, and get back to cake-making tomorrow.

P.S. If you sub maple for the honey in the vinaigrette, this salad can be totally vegan! If you want to go in the opposite direction, add some cheese–chèvre or even a blue cheese would be excellent. This salad is totally adaptable and casual that way.

Print Recipe

Fennel, Orange, and Pomegranate Salad with Spicy Orange-Honey Vinaigrette

I love supremed citrus fruits because I’m a weirdo and am into fussy tasks like that, if you can’t be bothered, no worries! Just segment or slice the oranges however you like.

Serves 2-4

1 bulb of fennel

2 cups arugula

1/4 of a small red onion

2 oranges, supremed, juice reserved

1/2 cup pomegranate arils

for the vinaigrette:

2 tablespoons finely minced red onion (or shallot if you have one)

2 tablespoons champagne vinegar

2 tablespoons of the reserved orange juice

1/2 teaspoon crushed red pepper flakes

1 tablespoon honey

1 teaspoon dijon mustard

1/2 to 3/4 teaspoon salt

1/4 cup olive oil

Cut the top–long stalk and fronds (reserve the fronds for garnishing)–of the fennel bulb off, slice in half, remove the outer layer and discard. Cut out the core at the base of the fennel and slice the fennel as thinly as possible–I use a mandolin for this task while being very careful about watching my fingers. Toss the shaved fennel into a bowl with the arugula. Slice the red onion thinly either with a knife or mandolin and toss with the fennel and arugula. Arrange the orange segments over the top of the salad and sprinkle the pomegranate arils and any reserved fennel fronds over the top.

In a jar with a tight fitting lid combine all of the ingredients for the vinaigrette. Fasten the lid and shake well until combined. Taste for seasoning–it should be pleasantly salty, tart, a little sweet, and a bit spicy. Adjust for your taste. Dress the salad just before serving.

Triple Lemon Streusel Cake

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Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.

This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.

Print Recipe

Triple Lemon Streusel Cake

From Top with Cinnamon 

Serves 12

for the topping:

2 tablespoons demerara (raw) sugar

1/4 cup all-purpose flour

2 tablespoons rolled oats

2 tablespoons unsalted butter

pinch of salt

for the cake:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 tablespoon grated lemon zest

2 tablespoons lemon juice

2/3 cup buttermilk

2 large eggs

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup rolled oats

5 tablespoons cream cheese, softened

4 tablespoons lemon curd

for the glaze:

2/3 cup confectioners sugar

1 tablespoon lemon juice

Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.

Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).

In a small bowl, stir together the cream cheese and lemon curd.

Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Mix together the glaze ingredients and drizzle over the cake once it has cooled.